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Evaluation of Dose-effect of a New Fermented Food in Healthy Adults

2014-08-27 03:14:26 | BioPortfolio

Summary

The aim of the study is to assess the safety and tolerance of a new fermented food versus a control product in healthy adults during the 4-week consumption period.

Study Design

Intervention Model: Parallel Assignment

Conditions

Healthy

Intervention

Fermented dairy product, milk-based non-fermented dairy product

Location

Harrison Clinical Research Clinical Unit, Hilblestrasse 54
München
Germany
D-80636

Status

Recruiting

Source

Danone Research

Results (where available)

View Results

Links

Published on BioPortfolio: 2014-08-27T03:14:26-0400

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Medical and Biotech [MESH] Definitions

A species of Lactobacillus that occurs in the GUT MICROBIOTA of healthy humans as well as FERMENTED DAIRY PRODUCTS and fermented vegetables. It is used as a PROBIOTIC.

A non-pathogenic species of Bacillus that occurs in soil as well as some fermented vegetables and FERMENTED DAIRY PRODUCTS. It produces BACTERIOCINS and ANTIFUNGAL AGENTS and is used in FOOD PRESERVATION as well as a PROBIOTIC.

A species of Leuconostoc that occurs on fruits and vegetables and in their fermented products, as well as FERMENTED DAIRY PRODUCTS. It produces LACTIC ACID and BACTERIOCINS and is used as a PROBIOTIC; however, it has also caused infections in immunocompromised patients.

A species of gram-positive, rod-shaped bacteria isolated from the intestinal tract of humans and animals, the human mouth, and vagina. This organism produces the fermented product, acidophilus milk.

A species of Bifidobacterium that occurs in the LARGE INTESTINE of humans and other mammals and in FERMENTED DAIRY PRODUCTS. It is used as a PROBIOTIC.

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